CREAMY TILAPIA WITH PUFF PASTRY

Creamy Tilapia With Puff Pastry image

Provided by chef 387790

Categories Tilapia

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 tilapia fillets
3 tablespoons olive oil
1 cup stock
1 tablespoon dried parsley
1 teaspoon Italian spices
1/4 teaspoon garlic powder
1/4 teaspoon turmeric
2 teaspoons cornstarch
1/4 cup water
salt and pepper
1 cup half-and-half or 1 cup heavy cream
1/2 cup chopped walnuts
2 sheets puff pastry

Steps:

Preheat oven to 350 degrees.
Heat oil in large frying pan over high heat.
Lightly brown the Fillets, 2 or 3 minutes per side. You want some of the fish to stick to the bottom. or cook and extra fillet and chop it up into the pan.
Remove the fillets from the oil and place in the bottom of a 15 x baking dish.
Drain the oil from the frying pan, Careful not to lose bits of fish left behind.
Add the stock to deglaze the pan. Add spices into the frying pan and bring to boil.
Mix Corn Starch in 1/4 cup water. Add to frying pan to thicken.
Stir as sauce thicken. After 1 minute add Half and half.
Cover the fish with the white sauce.
Sprinkle the walnuts over the sauce.
Unfold both sheets of Pastry. lay one sheet over the dish.
Cut the second sheet to cover the remaining of the dish over lap slightly.
Cut the remaining pastry into interesting shapes and put them on top of the pasty in the dish.
Bake until the crust is puffy, lightly brown and sauce is boiling.
Serve with wild rice. about 30 to 45 minutes.
You can add more fillets without increasing sauce. Could use up to 10 small fillets.